Although a pork cutlet is more common, I buy chicken more often in college, so I decided to make one of my favorite foods, Japanese curry, with a chicken Katsu topping.

A pounded chicken thigh breaded lightly with some potato starch, then shallow fried in a pan, creates the perfect college substitute to the typical deep-fried battered pork cutlet. When it’s topped on a sweet and slightly bitter Japanese curry and rice, it just feels perfect to eat after a late-night workout. There are also chunks of carrots and potatoes that soaked up all the curry flavor and added an extra depth of flavor to the bowl.